Beef Stew

Ingredients:
1 1/2 pounds chopped beef chuck
2 thick slices of bacon, chopped
3 cloves garlic, chopped
3 carrots, chopped
2 cups beef broth
2 cups red wine
1 Tablespoon flour
1/2 teaspoon sage
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon worcestershire sauce
salt and pepper to taste
1-2 Tablespoon vegetable oil
3 Yukon gold potatoes
Bread of choice


Instructions:
Preheat oven to 325 degrees Fahrenheit.

Cook chopped bacon until slightly crispy, remove from dutch oven.  Toss beef in flour, salt and pepper until evenly coated.  Add 1-2 Tablespoons vegetable oil to heated dutch oven.  Add beef and cook until most sides are browned.  Add chopped garlic and bacon.  Cook for 2-3 minutes, careful not to burn the garlic.
Add beef broth and red wine.  Add rosemary, thyme, sage and worcestershire sauce.  While waiting to bring broth to a boil, deglaze the pan (scrape flat spatula on bottom of pan).

Once broth comes to a boil cover and place in preheated oven.  Bake for 3 hours.  During the last hour add carrots (and any other vegetables of choice).

Peel and chop potatoes and add to pot of water.  Boil for 15-20 minutes or until fork tender.

Serve stew over potatoes and with a slice of bread or roll.  Enjoy!


*Crock pot recipe*
Follow all directions in a large pot on the stove top.  Instead of bringing to the oven, pour contents into crock pot and cook on low for 6-8 hours.